1. Preheat oven to 350 degrees F, and lightly oil a baking sheet. Put beans or lentils in food processor until pureed, and then add to mixing bowl. Add pureed veggies.
2. Process the rolled oats in the processor to create a powdery grain. If you want your burgers to have more texture, you could skip the processing part. Add oats to mixing bowl and stir until combined evenly.
3. Add the seasonings, salsa, oil, Worcestershire, and barbecue. If it seems too wet to make patties, add cornmeal. Form into patties; I was able to form about 6 patties.
4. Salt and pepper the patty tops. Bake for 1/2 hour, flipping halfway through.
They were firm and juicy when done. I served on whole wheat bread with Dijon mustard and Vegenaise, with some baked potatoes. Get your groove on at the next burger/dog party with these healthy, tasty burgers!

Don't think I'll ever need another veggie burger recipe! Absolutely the best I've ever made....and I was sure I screwed it up!I used green lentils for the beans, zucchini, carrots and green beans for the veggies, and followed the rest of the recipe to the best of my ability - but they came out extremely wet....I ended up adding 1/2 cup of cornmeal, almost 2 cups or oats and a bunch of flour, just to make it workable....but it was worth it!I refrigerated the patties for about 30 minutes before I baked them at 375 for 30 a half an hour. Perfect!

Well, it's quite a loose recipe, and I must say I was very skeptical (we've all made mushy/crumbly veggie burgers). Even while I was making the patties, I was thinking about what I would tell L2A about her veggie burgers...HOWEVER, they worked out beautifully! It must be the oats and cornmeal. I used a bunch of spinach and a yellow squash for veggies, and didn't add salsa. It definitely didn't need more liquidy stuff (wet veggies). I used black beans. The mixture was so wet (and GREEN), but I formed thinish patties, and they baked up so nicely. The texture is perfect. I should have added more salt, but I will stick with this base! Love the BBQ sauce. <3 Oh, and some cumin!

By far, the BEST veggie burgers I've made - and I've played with MULTIPLE recipes. I used light red kidney beans, broccoli, cauliflower, onions, and garlic. Added quite a bit of cumin, and omitted the barbecue sauce. I also used nutritional yeast instead of cornmeal, adding to the mixture until the consistency seemed right. These were absolutely amazing. My new 'go-to' veggie burger recipe!!!!

These are good and adaptable. My favorite was a chickpea/lentil combo with carrots and mushrooms as the veggies. I prefer to reduce the bbq sauce a little. I shared one with my pescatarian brother-in-law, and he asked me for the recipe. My sister says she makes these for him all the time now. ;)b

Great recipe. First veggie burger that didn't fall apart for me. I did have to use more oat flour and I used nutritional yeast instead of cornmeal.My veggies were sauteed onions, carrots and corn. I really liked the addition of barbecue sauce and my bf a barbecue sauce lover put more barbecue sauce as a condiment. Served w/fried potatoes. cucumbers and plantains. A keeper recipe!

These were really tasty. I used tofu instead of the beans and just added a bunch of stuff that I had around the kitchen (carrots, oatmeal, corn flour, and nut. yeast to name a few). Thanks for the recipe!